Update for today

Starting on Monday, my work schedule shifted to being four 10-hour days Monday through Thursday. I had been working four 9-hour days Monday through Thursday and then 4 hours on Friday. But, for the moment anyway, they’re changing it to 4×10’s. And while a lot of people are really excited about that, and while I’m looking forward to 3-day weekends being the norm, I’m not excited about the longer days. I start at 7:00 and get off at 5:30, so it’s dark when I go and dark when I come home and it’s just a long day.

So when I got home today, after a long week of people getting back into the swing of things at work and freaking out about a variety of different things and talking about schedules that were scheduled without the actual help from the Scheduling Person (me), I was tired. My back has been hurting. My knee has been hurting. I missed Justin and my puppies. I didn’t want to do anything other than sit on my butt and chill with my boys.

But this dang calendar. It’s so cute. And surprisingly good at nagging.

So I went for my walk anyway. And then I took a bath.

And now I’m pressure cooking squash.

Erica, this is that squash I was talking about: Kabocha squash. (Wikipedia link) It’s very yummy, but I don’t see it at the grocery store very often.


  1. Ooooh! Thanks! I’ll look for it! Did you cook it in your instant pot? Remind me what you did and I’ll try it!

    1. I’m still working on the best way to cook the darn things. I have used the instant pot both times I’ve made it so far. The first time, I just stabbed it a bunch and cooked it whole, but when I took it out and cut it in half, it was still raw in the middle and I ended up putting it back in to cook for longer.

      When I made it yesterday, I halved it and scooped out the seeds, thinking it would help it cook that way, but when I took it out, while yes, it was completely done, it was also flattened out because there’s no structure to hold it into shape.

      And the skin on this veggie is so strange because it’s thick, so I didn’t peel it first, but the skin flakes right off once it’s cooked. It smells odd, so I’m not interested in eating it, even though apparently that’s an option. So I ended up carefully pull it out of the pot, picking the skin off, flipping the soggy mess over to pick the skin off the other side, then mushing it with a fork and some butter because it was seriously soft and easy to just smoosh like that.

      But I think there has to be a better way to do it and I just haven’t figured it out yet.

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